Stabilizing whipped cream with gelatin will prevent it from separating once whipped, and it will hold up better as a topping or even in a cake filling. To make stabilized whipped cream, you will need 1/2 a teaspoon of unflavored granulated gelatin for each cup of heavy whipping cream.
Sprinkle 1/2 teaspoon of unflavored granulated gelatin over 1 tablespoon of cool water in a microwavable bowl.
Allow the gelatin to absorb the water, then microwave for 10 seconds, or until gelatin is dissolved.
Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar, 1/2 teaspoon of vanilla extract, and melted gelatin until firm peaks form.
You can store stabilized whipped cream covered in the refrigerator for up to 24 hours.